Print Recipe

Vegetable Stock

Ingredients

  • 4 1/2 quarts water
  • 3 medium onions, diced
  • 5 stalks celery, diced
  • 1 pound carrots, scraped and diced
  • 1 small bunch parsley
  • 1 medium turnip, diced
  • 3 cloves garlic, quartered
  • 3 bay leaves
  • 1 teaspoon dried whole thyme

Instructions

  1. Combine all ingredients in a stockpot. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours.
  2. Uncover stockpot and continue cooking 2 hours.
  3. Strain stock through a cheesecloth- or paper towel-lined sieve into a large bowl; discard vegetables and seasonings. Cover and chill stock.

Makes 4 cups.

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